Pizza Dough

Pour the packet of active dry yeast into lukewarm water and whisk with a fork until the yeast is dissolved. Let sit for about 10 minutes to activate the yeast.

Combine flour and salt in a large bowl and form a well in the center of the flour. Pour the water into the well and, using your hands or the dough hook on an electric mixer (not a beater!), mix the flour and the water together. When combined, transfer half of the dough to a floured surface and knead until the dough is smooth and elastic, not sticky. Repeat with the second half of the dough.

If using immediately, place the balls of dough in a bowl. If not using immediately, the dough can be placed in a plastic bag or Tupperware container in the refrigerator for 48 hours or frozen. Do not leave uncovered if placing in the fridge or freezer.

(Adapted from The Kitchn.)